Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
I got my first job at A&W and only worked there the summer but that is where I met the love of my life. This sauce was made on site by...
-
Asparagus, Yellow Wax Beans, Kentucky Wonder Pole Beans, Herb Glazed Carrots, Corn Natalie made a comment on yesterday's entry reques...
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
One of the local grocery stores had pork tenderloin on sale. Pork tenderloin is not a large cut of meat but at an average of one and a half pounds it is a nice size for four servings. This is a lovely, tender but very low fat cut of meat. I cook pork tenderloin using various methods and I occasionally cure it. I find it is best cooked as a chunk rather than slicing before cooking however, I have used pork tenderloin cut before cooking in dishes like stir fry.
Pork tenderloin cooks nicely on the grill providing it is cooked low and slow to prevent drying out. I like using indirect heat on the grill. Once the tenderloin has nice grill marks, I add the desired sauce if using a sauce as I did when cooking these two gorgeous pork tenderloins. When using a tomato based sauce or any sauce containing sugar as a mop it is important to apply about 15 minutes before the meat is cooked to the desired doneness. That will allow a nice caramelization of the sauce without charring.
I served the grilled pork tenderloin with steamed potatoes, grilled corn on the cob and a side salad. It was a tasty yet easy summer meal. Pork tenderloin cooked this way is simply delicious. It reheats nicely as well.
1 food lovers commented:
cook low and slow to keep the moisture of the meat..very good tips...nice
Post a Comment